sous vide

No fighting to keep the bag open while attempting to fill it with food Worth it. Especially, if you are buying in bulk from somewhere like Costco like I do. They fold up to be compact too.

Cast Iron For Searing Bought two cast iron skillets to sear. These both are made by Lodge and heavy. I seasoned them three times at 400 degrees for an hour each time.

Sous Vide Cooker The ChefSteps is the only one I’ve ever owned, so I can’t comment on others. So far, so good though. Performance 1100 watts heating power Temperature accuracy 0.2 °F / 0.1 °C Maximum water temperature 208 °F (98 °C) Maximum bath volume 10+ gallons Article

Two Necessary Apps For Your Phone Download and install: Joule: https://www.chefsteps.com/joule/app Anova: https://anovaculinary.com/app/ Both apps work without the device, so you can read through their recipes and techniques. I own a Joule, but have used both for various recipes.

Ping Pong Balls To Retain Heat Went to the Dollar Tree near my house and bought 8 packages of 6 balls, so I spent $8 plus tax ( $8.80 ) for 48. These trap the water from evaporating on long cooks. Using these has been extremely effective.

Tri-tip at 130 for 6 hours Ingredients Tri-tip. Instructions Cook it at 130 degree for 6 hours. Then grill them in a cast iron skillet with butter to add a sear to them. Seared in a cast iron skillet with oil and butter. 15 seconds per flip for two minutes. Notes Came out extremely tender. 7 hours might make it a little better in the middle. Cutting a 3.5 - 4 lb tri-tip in half also could help.

Chainmail Scrubber This thing works great on quickly cleaning stainless steel and cast iron. Careful with how much pressure you put or you’ll scratch and/or remove the seasoning on the pan. In some of my sous vide pictures you can see that I also use it to weigh down food that wants to float to the top.